Good red wine has high tannin content and high acidity balance, and most of them are not astringent.
Inferior red wine has a balanced acidity, which tends to be astringent, and those with low tannin content are not astringent.
Therefore, the quality of red wine mainly depends on the balance of tannin content and acidity, not on the astringency or astringency of the taste.
Tannin, the source of astringency of wine, is the patron saint of human health.
Tannin in wine has many health preserving functions, which can not only prevent beauty beauty, but also prevent cardiovascular and cerebrovascular diseases.
People have done experimental research on the oxidation of wine tannin and tea tannin in human body, and then what kind of influence will it have on human body.
The research report pointed out that wine tannin can produce antioxidant effect in human body, while tea tannin can't.
In other words, tannins in wine are very beneficial to the human body.
Tannin is not only an antioxidant, but also a natural preservative, which can effectively prevent wine from deteriorating due to oxidation and keep wine in the best condition for a long time.
Therefore, tannin plays a decisive role in the aging ability of red wine.
A bottle of red wine with good vintage may get better after 10 years.
Simply put, tannin is the key to make wine have aging potential.
In addition, tannins that give wine astringency are important substances in red wine.
In the brewing process of red wine, tannin can be extracted from the peel during soaking.
Tannin not only adds astringency to red wine, but also establishes a "skeleton" for wine. It reacts with other substances in the wine to produce new substances, which increases the complexity of red wine.
In taste, tannin, as the source of astringency, greatly enhances the charm index of wine.
In fact, as far as red wine is concerned, its balance mainly depends on the balance among acidity, sweetness, alcohol content, tannin and flavor substances.
Among them, the balance between tannin and acidity is particularly important.
Tannin can lead to excessive convergence of the mouth, making the mouth firm and dry; The corresponding acidity can secrete more saliva in the mouth, lubricate the mouth and reduce the dry feeling caused by tannin.
Thus, in the balance of red wine, the balance of tannin and acidity is a crucial factor affecting the taste of red wine.
In other words, the tannin content of red wine should be directly proportional to the acidity of the wine, and there should be enough fruit flavor to support it, so as to achieve a perfect balanced taste.